Wednesday, August 11

As someone who enjoys getting the most from her money, it's very hard for me to buy bone-in ribs when the country-style offers generous portions and little mess. [This is a tough time for me, right now. Another dear sister-in-law is failing and her life's journey is at an end. It's very hard to think of anything or anyone other than her, right now. Please forgive me.]

If you've never had Polenta, it's delicious and well worth trying. Lots of ways to serve, once it's made, and is probably more popular than pasta in Italy. Directions: In a saucepan, bring at least double the water/liquid to 1 cup cornmeal (I use yellow) to a boil, add salt and pepper, and stir constantly until the Polenta is smooth to the taste, not grainy. If the mix gets too thick before reaching the smooth stage, add more liquid. Polenta is very forgiving. Cover the bottom of an 8"x8" pan with cling wrap and pour in the Polenta, cover with another layer of cling wrap and put it in the refrigerator for about six hours, or overnight, to firm up. Then, you can cut it into any shape and bake or fry it for a really great addition to any meal.

While ribs are cooking, cut Polenta into rectangles or squares (it's your choice, really). In medium skillet, heat 2 Tablespoons olive oil till shimmering, fry Polenta shapes until golden brown on each side. Place on serving plate, add ribs on top, and serve with a side of garden-fresh Summer Squash!

As someone who enjoys getting the most from her money, it's very hard for me to buy bone-in ribs when the country-style offers generous portions and little mess. [This is a tough time for me, right now. Another dear sister-in-law is failing and her life's journey is at an end. It's very hard to think of anything or anyone other than her, right now. Please forgive me.]

If you've never had Polenta, it's delicious and well worth trying. Lots of ways to serve, once it's made, and is probably more popular than pasta in Italy. Directions: In a saucepan, bring at least double the water/liquid to 1 cup cornmeal (I use yellow) to a boil, add salt and pepper, and stir constantly until the Polenta is smooth to the taste, not grainy. If the mix gets too thick before reaching the smooth stage, add more liquid. Polenta is very forgiving. Cover the bottom of an 8"x8" pan with cling wrap and pour in the Polenta, cover with another layer of cling wrap and put it in the refrigerator for about six hours, or overnight, to firm up. Then, you can cut it into any shape and bake or fry it for a really great addition to any meal.

While ribs are cooking, cut Polenta into rectangles or squares (it's your choice, really). In medium skillet, heat 2 Tablespoons olive oil till shimmering, fry Polenta shapes until golden brown on each side. Place on serving plate, add ribs on top, and serve with a side of garden-fresh Summer Squash!